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The art of sweetmaking : (bonbons, chocolates, fondants, marzipan, etc., etc.)

by: Manders, Beatrice; University of Leeds. Library

Publication date: 1901

Publisher: London : Secretarial Bureau

Collection: leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries; medicallibrary

Contributor: University of Leeds Library

Language: English

Rights: The copyright of this item has not been evaluated. Please refer to the original publisher/creator of this item for more information. You are free to use this item in any way that is permitted by the copyright and related rights legislation that applies to your use.

Item Size: 130.2M

The University of Leeds Library

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

Notes

Addeddate: 2015-10-01 10:59:03.735069

Associated-names: University of Leeds. Library

Barcode: 30106023328403

Bookplateleaf: 0008

Collection_added: medicallibrary

External-identifier: urn:oclc:record:969468525

Foldoutcount: 0

Identifier: b21538797

Identifier-ark: ark:/13960/t6rz32m99

Invoice: 1008

Leeds_id: b31885706

Ocr_converted: abbyy-to-hocr 1.1.37

Full catalog record: MARCXML

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